GreenSense- Green Cuisine

Buttercup Holiday Pudding

Think: a lighter-than-usual pumpkin pie, with a smoother, gentler taste, and without the crust. A perfect early-winter dessert. Easy to put together. Rich and satisfying to eat. Buttercup squash won't keep like potatoes and apples. This is a highly rewarding way to help utilize an abundant squash harvest before it goes to waste.

-Alan Wagener

3 cups baked buttercup squash

2 cups milk

2 cups half and half or light cream

6 eggs

1/2 to 3/4 cup maple syrup (depending on sweetness desired)

2 Tbsp. molasses

3/4 tsp. salt

2 tsp. cinnamon

1/4 tsp. salt

1 tsp. cinnamon

3/4 tsp. ginger

3/4 tsp. ground cloves

3/4 tsp. mace

1 cup whipping cream

1 tsp. vanilla extract

Use a food processor, blender, or potato masher. Scoop the baked squash out of the shell. Measure out three cups and puree or mash and whip by hand. If you're working by hand, or using a blender, add enough milk to make to get the job done. Add the other ingredients, except whipping cream and vanilla, and mix well.

Pour into a glass or corningware baking dish. Using an 8 or 9 inch dish, it will be 2-3 inches thick. Bake at 350 F. till done (30 to 45 min.) - When you shake it, it will wiggle but there won't be any waves. It should swell a bit.

Whip the cream till soft peaks form. Fold in the vanilla.

Scoop portions of the pudding into bowls and serve warm, with whipped cream. Serves six.